Ingredients:
3 tablespoons olive oil
1/2 cup finely chopped onions
1 (12 ounce) cans whole tomatoes, drained
1 (14 ounce) cans artichoke hearts, drained & rinsed
1/2 teaspoon dried sweet basil leaves
1/2 teaspoon dried parsley
1/2 teaspoon lemon juice
1 tablespoon sugar
salt and pepper, to taste
Directions:
Heat olive oil in a skillet; add onion and saute until tender.
Add tomatoes and remaining ingredients, and cook 2 to 3 minutes, stirring gently.
Pour mixture into a shallow baking dish, and bake at 325F F.
for 15 to 20 minutes.
Servings: 6
Time preparation: 10 min.
Time total: 30 min.